Soba Noodles with Miso-Roasted Tomatoes

Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice and honey creates a tangy, bright sauce for soba noodles; try adding shrimp for an even more substantial dish.

  • Total Time:
  • Servings: 4
KEY: Roasting, Asian, Japanese, Pasta & Noodles, Fast, Healthy, Make Ahead, Vegetarian, Dinner

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  • 1/3 cup canola oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons light yellow miso
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 2 teaspoons finely grated lime zest
  • 2 tablespoons fresh lime juice
  • Kosher salt
  • 2 pints cherry tomatoes
  • 8 ounces soba noodles
  • 4 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds

How to make this recipe

  1. Preheat the oven to 425°. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt.
  2. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl.
  3. Cook the soba in boiling water just until al dente, 4 minutes. Drain and cool under cold running water. Add the soba, scallions and half of the remaining dressing to the tomatoes and toss well. Season with salt; transfer to a platter and garnish with the sesame seeds. Serve with the remaining dressing.

Make Ahead

The tomatoes can be roasted and refrigerated overnight. Rewarm before using.

Suggested Pairing

A brisk Australian Riesling.

Contributed By Photo © Christina Holmes Published April 2014

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